To make this Ho Ho cake, a chocolate sponge is rolled around a light and fluffy whipped cream filling and topped with a rich chocolate ganache. This super-sized take on the snack cake can be cut into slices and shared with friends.

Cake rolls look fancy, but if you work quickly and carefully, they’re actually quite easy to assemble. The trick is to coat a tea towel with either powdered sugar or cocoa powder and coax the cake into a rolled shape while it is still warm to keep it from cracking.


1 chocolate cake mix prepared as directions say. Bake in 2 9in cake pans.

1 can milk chocolate frosting


1 8oz cream cheese softened

1 stick butter softened

3 cups confection sugar

1 8oz tub cool whip


Blend cream cheese and butter until smooth, add confection sugar mix well, fold in cool whip then refrigerate.

Once the cake is cooled put the filling in the center of the cake then press the top on and then smooth out the sides. Frost with milk chocolate frosting.

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